Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Prep: 20min
Total: 500min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, Saturated Fat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, servingSize 1 serving
Ingredients:
- 2 tablespoons chopped garlic
- 3 anchovies, (rinsed)
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- ¼ cup olive oil
- 2 tablespoons coarse Dijon mustard
- 1 6-pound boneless pork shoulder (trimmed of excess fat and tied)
Instruction:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
CRISPY ROAST PORK SHOULDER RECIPE WITH SKIN (CRACKLING) AND HOMEMADE GRAVY
FAQ
Which is the best cooking method for a pork shoulder?
Pork shoulder benefits from long, slow cooking that tenderizes the meat and melts the fat. The best cooking methods for pork shoulder are braising or stewing, but it may also be fried, baked, or made into ground pork.
How many hours does it take to cook a pork shoulder?
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
What is pork shoulder good for?
Pork butt and pork shoulder are both cuts that come from the pig’s shoulder (despite the term pork butt suggesting otherwise). Both are relatively inexpensive cuts that lend themselves to low-and-slow cooking applications such as barbecuing, braising, stewing or cooking in a slow cooker or Instant Pot.
What liquid is best for pork shoulder?
For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.
